I grow a lot of hops and every other year or so I decide that I should do a wet hop beer and use up a bucket of Cascades rather than drying and packing them. This year I decided that I might change the calculus a bit to minimize chlorophyll flavors in the beer. I did this by making only one addition that would stay in the wort during the entire boil (1.5 oz. of neutral, dried Saxon hops from last year’s harvest) and added a series of wet hop additions throughout the boil (think Dogfishhead 90 min. IPA hopping) but allowed those wet hops to be in the boil for only 10 minutes. In short I added six handfuls of freshly harvested Cascades in two bags every 10 minutes; at each 10 minute interval of the boil I pulled those two hop bags and replaced them with two bags of fresh wet hops. I did this with a 5 gallon pail of hops through about a 70-80 minute boil. The last addition stayed in during chilling.
I did this brew today & will post my impressions when its done. Grain bill was 8 lbs. pale ale malt, 7 lbs. Maris Otter male, 12 oz. Golden Naked Oats. Fermenting on a London III yeast cake from another batch.
Anybody else do wet hop beers this time of year?